Best Hazelnut Cups Recipes

CHOCOLATE HAZELNUT MOUSSE CUPS

Steps:

• Bake pastry shells according to package directions. Cool completely., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., In another bowl, beat mascarpone cheese, Nutella and cinnamon until blended. Fold in whipped cream and chocolate chips. Spoon into pastry shells. If desired, drizzle with melted chocolate. Sprinkle with hazelnuts. Refrigerate until serving.

CHOCOLATE-HAZELNUT MOUSSE-FILLED CUPS

Steps:

• With an electric mixer on medium-high speed, whisk cream until soft peaks form. Transfer to refrigerator; chill for 1 hour.
• In a clean mixing bowl, and with a clean whisk, beat yolks on high speed until pale and frothy. Meanwhile, bring sugar, corn syrup, and water to a boil in a small, heavy saucepan over high heat, stirring to dissolve sugar. Continue boiling for about 1 minute. With mixer on medium-low speed, carefully pour hot syrup down side of bowl. Beat on medium-high speed until slightly thickened, about 5 minutes. Beat in hazelnut praline paste. Stir in chocolate, vanilla, and a pinch of salt with a flexible spatula.
• Add one-third of the chocolate mixture to whipped cream; whisk to combine. Add remaining chocolate mixture, fold to completely combined. Pass through a coarse sieve into a large bowl; discard any solids.
• Transfer mousse to a disposable pastry bag or large plastic bag. Using scissors, snip a small hole in bottom of the bag or from one of the corners of the plastic bag. Pipe mousse into chocolate cups to fill; serve garnished with hazelnuts and shaved chocolate.

HAZELNUT CUPS

Steps:

• Combine the chocolate chips and oil in a microwave-safe measuring cup or ceramic bowl. Stir until all of the chips are coated with oil. Microwave for 1 minute at 60% power. Stir. Heat at full power at 15-second intervals until the chocolate is melted, stirring after every interval. (This will take between 1 to 3 minutes, depending on your microwave.)
• Arrange 24 paper bonbon or candy cups on a baking sheet. Pour a small amount (about 2 teaspoons) of the melted chocolate mixture into each cup. Tip the cups to coat the insides fully with chocolate. Transfer the coated cups to the refrigerator. Reserve remaining chocolate.
• Pour the cup of heavy cream, vanilla extract, and coffee liqueur in a mixing bowl. Beat on high speed until frothy. Add the 2 teaspoons of sugar and continue to beat on high until soft peaks form. Stir in the hazelnut spread and beat on medium speed until combined. Quickly fold in the reserved melted chocolate. (If the chocolate has started to set up, place in microwave again for 10 seconds at 60% power.)
• Fill a pastry bag with the mousse filling and pipe it into each chocolate cup. (If a pastry bag is unavailable, use a resealable plastic storage bag and snip off a corner.) You may need to use a spoon to smooth the tops. Chill the filled shells in the refrigerator for at least 4 hours.
• Whip the 1/2 cup of cream until frothy; add the teaspoon of sugar and whip until stiff peaks form. Use a pastry bag to top each chocolate cup with a small dollop of whipped cream. Sprinkle with chopped hazelnuts and top with a coffee bean. Refrigerate until serving.

HAZELNUT CUPS

Steps:

• To make Chocolate Shells, combine the chocolate chips and oil in a microwave-safe measuring cup or ceramic bowl. Stir until all of the chips are coated with oil.
• Microwave for 1 minute at 60% power. Stir. Heat at full power at 15-second intervals until the chocolate is melted, stirring after every interval. (This will take between 1 to 3 minutes, depending on your microwave.)
• Arrange 24 paper bonbon or candy cups on a baking sheet. Pour a small amount (about 2 teaspoons) of the melted chocolate mixture into each cup. Tip the cups to coat the insides fully with chocolate.
• Transfer the coated cups to the refrigerator. Reserve remaining chocolate.
• To make Filling, pour one cup of heavy cream, vanilla extract, and coffee liqueur in a mixing bowl. Beat on high speed until frothy. Add the 2 teaspoons of sugar and continue to beat on high until soft peaks form. Stir in the hazelnut spread and beat on medium speed until combined.
• Quickly fold in the reserved melted chocolate. (If the chocolate has started to set up, place in microwave again for 10 seconds at 60% power.)
• Fill a pastry bag with the mousse filling and pipe it into each chocolate cup. (If a pastry bag is unavailable, use a resealable plastic storage bag and snip off a corner.) You may need to use a spoon to smooth the tops.
• Chill the filled shells in the refrigerator for at least 4 hours.
• To make Garnish, whip the 1/2 cup of cream until frothy. Add the teaspoon of sugar and whip until stiff peaks form.
• Use a pastry bag to top each chocolate cup with a small dollop of whipped cream. Sprinkle with chopped hazelnuts and top with a coffee bean.
• Refrigerate until serving.
• Note: The chocolate cups can be made up to one day in advance of serving. Store them in an airtight container in the refrigerator.
• Note: Whole hazelnut-flavored coffee beans can be used instead of chocolate-covered coffee beans, if desired.

HAZELNUT & COCOA BUTTER CUPS (SCD COMPLIANT)

Steps:

• 1. Measure the solid cacao butter pieces to the best of your estimation, then melt in a pan over medium-low heat, stirring continuously until just melted. Remove from heat.
• 2. Stir in honey (coat measuring cup in cooking oil so the honey comes out easily), salt, and then the hazelnut butter. Finally, using a whisk, stir in the SCD yogurt made with Half & Half. Whisk until everything is smooth & well combined.
• 3. Line muffin tins (regular or mini) with paper cupcake liners. Use a small scoop to fill the liners (maybe a quarter full if regular sized tin is used.) If you are further along in the Specific Carbohydrate Diet & tolerate whole nuts, you may poke a whole hazelnut into each of the candies when you use the mini muffin tins. Then transfer the pan to the freezer for them to harden. Once hardened, you can transfer from the pan to a freezer bag or other container. They are best when kept in the freezer & taste great straight from the freezer.
• 4. Notes: If you are making your own hazelnut butter, this link gave good instructions for blanching, removing the skins, & roasting the nuts, prior to grinding into butter: https://www.willcookforfriends.com/2016/01/how-to-skin-hazelnuts-easily.html I look for cacao butter/cocoa butter sellers that test & verify low levels of cadmium, lead & other heavy metals. While cacao butters /cocoa butters are the least likely of the cocoa bean products to have high levels, I was alarmed by a California Prop 65 label on one brand I bought, (lead & other chemicals.) Terrasoul was friendly & responsive in emailing me a copy of the heavy metals testing results that corresponded to the batch I received. And their cocoa butter did have a nice chocolatey smell, which was better than the different brand I bought & ended up returning. If you know of other brands that provide heavy metal testing results, please leave a comment with the brand! I hope the more consumers are aware to look for this, the more the industry will go to the effort of testing & providing safe cocoa butter/cacao butter products. However, if you already eat large quantities of regular chocolate or other cocoa products, without checking for heavy metal content, then cocoa/cacao butters are comparatively not a big concern.

PAPAYA PINEAPPLE FOOL IN HAZELNUT FLORENTINE CUPS

Steps:

• For the fool: To a medium saucepan, add the papaya, pineapple and sugar. Cook over low heat, mashing with a fork, for 10 to 15 minutes, or until the mixture is the consistency of a chunky puree. Remove the mixture from the heat and refrigerate until well chilled. Using an electric mixer, whip the heavy cream. Gently fold the heavy cream into the fruit mixture. Refrigerate for several hours.
• For the hazelnut florentine cups: Preheat oven to 350 degrees F. In a food processor, pulse the hazelnuts until they resemble fine crumbs. Be careful not to over grind and create a paste. In a small saucepan, melt the butter. Add the brown sugar and the corn syrup. Bring to boil. Remove from the heat and add the ground hazelnuts, and flour. Mix well. Drop tablespoonfuls onto a greased cookie sheet several inches apart, these cookies will really spread out. Bake for 5 to 8 minutes or until brown around the edges and lace-like in appearance. Remove from the oven and immediately and carefully shape the cookie over an upside down 8-ounce glass to form a small bowl. Allow to cool for a few minutes. Transfer to wire rack. Place chocolate chips in a small bowl. Place the bowl over a pot of barely simmering water, and stir until the chips are melted. Once the chocolate is melted, paint the inside of the florentine cups with a thin layer of chocolate. Allow the chocolate to dry.
• To finish: Place a large spoonful of the fool into each florentine cup. Garnish with a sprig of fresh mint and chopped, toasted hazelnuts.